46 | APRIL 18 • 2024
plate to the freezer and
chill uncovered until the
balls are cold and no
longer tacky to the touch
(but not frozen solid), 15 to
20 minutes.
Arrange an oven rack
in the center position and
preheat the oven to 325°F.
Line a large baking sheet
with parchment paper and
set aside.
Place ½ cup (55g) of
the confectioners’ sugar
in a small bowl. Remove
the plate from the freezer
and, working one piece
at a time, toss the balls in
the confectioners’ sugar
until generously coated
all over, then place on
the prepared sheet pan,
spacing them about 2
inches apart. You should
be able to fit all the dough
on one pan (they spread
just a little during baking).
Transfer the sheet pan
to the oven and bake
until the cookies have a
crinkled surface and are
golden brown around the
edges, 12 to 15 minutes,
rotating the pan after 6
minutes. While the cookies
are still hot from the
oven, press the handle
end of a wooden spoon
straight down into the
center of each cookie and
wiggle slightly to make
an impression, but don’t
press all the way through
to the baking sheet. Cool
the cookies completely
on the baking sheet, then
carefully peel them away
from the parchment paper
one by one and transfer to
a wire rack.
Put the remaining
confectioners’ sugar in a
fine-mesh sieve and shake
it over the cookies to coat
them completely.
In a small saucepan,
warm the remaining ½ cup
(160g) jam over medium-
low heat, whisking
occasionally, just until
it’s fluid (or warm it in
20-second bursts in a
microwave). Remove the
saucepan from the heat
and use a teaspoon to
fill the impressions with
the warm jam. Let the
thumbprints sit uncovered
until the jam is mostly set,
15 to 20 minutes.
MOCK CHESTNUT
TORTE
Adapted from Marcy
Goldman
Parve or Dairy
Ingredients
½ cup (1 stick) unsalted kosher
for Passover margarine or butter
⅓ cup plus 2 tablespoons
granulated sugar
6 large eggs, separated
1½ cups cooked and mashed or
pureed sweet potatoes, fresh or
canned
1 teaspoon kosher for Passover
vanilla extract (optional)
10 ounces good-quality semi-
sweet chocolate, melted and
cooled
¼ teaspoon salt
Preparation
Preheat the oven to 350°F.
Line a 9-inch springform
pan with parchment paper.
In a mixing bowl, cream
the margarine or butter
with the ⅓ cup of sugar.
Blend in the egg yolks,
then the sweet potatoes,
vanilla extract (if using),
and cooled chocolate.
In another bowl, with
clean beaters, whip the
egg whites gently until
they are a bit foamy. Then
add in the salt and whip
on a higher speed, slowly
dusting in the 2 table-
spoons of sugar to form
stiff, glossy (but not dry)
peaks. Fold one third of
the egg whites into the
sweet potato/chocolate
mixture and work them in
well to loosen the batter.
Then, gently fold in the
remaining egg whites,
blending well but taking
care not to deflate the
mixture.
Spoon the batter into
the prepared pan and
bake for about 40 minutes.
The cake rises and looks
dry, and slightly cracked
on top when done. The
middle should be soft but
firm. Cool in the pan for
20 minutes, then remove
to a wire rack to cool com-
pletely.
At this point, the cake
can be frozen for up to
a month. Cake can be
served as is or topped
with a ganache glaze
made from water and melt-
ed chocolate, sifted cocoa
powder, chocolate curls or
shavings, or raspberries
or sliced strawberries, and
can be accompanied by a
pureed raspberry or straw-
berry sauce.
Dr. Joelle Abramowitz works as
an economist at the University
of Michigan’s Institute for Social
Research and also writes about food
and life. You can read more of her
writing at gastronomisteconomist.
substack.com.
FOOD
PASSOVER
continued from page 45